Authentic Yakbap: Easy and Delicious Rice Cake Made in a Rice Cooker
Authentic Yakbap: Easy and Delicious Rice Cake Made in a Rice Cooker
Rice Cooker Yakbap, Korean Sweet Rice Cake Recipe, Healthy Yakbap, Holiday Tteok, K-Dessert, Traditional Snack, Yakbap Storage
Introducing Yakbap, a perfect treat for a satisfying meal or a delightful K-dessert. We’ve prepared a Yakbap recipe using a rice cooker, ideal for a quick and easy option when you’re hungry on a busy morning. Make this traditional Korean sweet rice cake at home, which is not too sweet and has a wonderfully subtle flavor. It’s a healthy snack that’s perfect as a holiday gift, for special occasions, or as a festive dish for the upcoming Lunar New Year!
Main Ingredients for Yakbap- 2 cups glutinous rice
- 10 dried jujubes (dates)
- 1.5 cups water (for soaked glutinous rice)
- 10 peeled chestnuts
- 1 handful pumpkin seeds
- 1 handful peanuts
- 1 handful almonds
Sweet Yakbap Seasoning- 5-6 Tbsp brown sugar
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp cinnamon powder
- 0.5 Tbsp salt
- 5-6 Tbsp brown sugar
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp cinnamon powder
- 0.5 Tbsp salt
Cooking Instructions
Step 1
First, rinse the 2 cups of glutinous rice thoroughly under running water. Soak it in plenty of water for at least 4 hours to ensure a chewy texture. After soaking, drain the rice completely using a fine-mesh sieve.
Step 2
Soak the dried jujubes in lukewarm water to soften them. Then, use a clean vegetable brush to scrub away any dirt from every nook and cranny. Rinse under cool running water 2-3 more times for thorough cleaning.
Step 3
Carefully remove the seeds from the cleaned jujubes by using a knife to cut around the core and peel them. This method helps preserve the jujube’s shape while making seed removal easier.
Step 4
Thinly slice the seeded jujubes by rolling them up. Slicing them in a rolled form allows you to create beautiful flower-like shapes, making your Yakbap look even more appealing.
Step 5
These elegantly shaped jujubes will be used to decorate the finished Yakbap. Remove the seeds from the remaining jujubes and chop them into smaller pieces to be mixed into the Yakbap.
Step 6
We are using pre-peeled chestnuts for convenience. Cut the chestnuts into quarters to make them visually appealing in the Yakbap. Roughly chop the almonds for added texture.
Step 7
Prepare one handful each of pumpkin seeds, peanuts, and the chopped almonds. These nuts will add a wonderful nutty flavor and delightful crunch.
Step 8
Now, let’s make the seasoning that gives Yakbap its signature flavor! In a bowl, combine 5-6 tablespoons of brown sugar, 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of cinnamon powder, and 0.5 tablespoon of salt. Stir well until the sugar is dissolved.
Step 9
Place the drained glutinous rice into the inner pot of your rice cooker. Pour the prepared seasoning mixture over the rice and mix thoroughly with a spatula, ensuring each grain of rice is evenly coated with the seasoning.
Step 10
Arrange the prepared chestnuts, deseeded and chopped jujubes, almonds, pumpkin seeds, and peanuts attractively over the seasoned glutinous rice. Gently place them so they are evenly distributed.
Step 11
One key to making delicious Yakbap in a rice cooker is the amount of water. Use slightly less water than you would for regular rice. The water should just barely cover the glutinous rice and toppings. For 2 cups of glutinous rice, I used 1.5 cups of water.
Step 12
Now, simply press the ‘Cook’ button on your rice cooker and wait for your Yakbap to be perfectly cooked. When the ‘chirp chirp’ sound from the cooker stops, your delicious rice cooker Yakbap is ready!
Step 13
The Yakbap will be very hot when you first take it out of the rice cooker, so let it cool slightly to avoid burning your hands. Before cutting, place parchment paper or baking paper on a rectangular plate or cutting board for easy removal. Gently shape the Yakbap into a firm block on the paper.
Step 14
Decorate the Yakbap with the prepared jujube flowers and fill the gaps with pumpkin seeds. This will give your Yakbap a professional, bakery-like appearance!
Step 15
Cover the shaped Yakbap with parchment paper or plastic wrap and let it cool completely. This helps the Yakbap maintain its shape and prevents it from drying out.
Step 16
Here’s a tip for neat slicing: lightly coat the blade of a chef’s knife with sesame oil. This prevents the sticky rice cake from adhering to the knife, allowing for clean cuts. Slice it into neat squares.
Step 17
Using disposable gloves makes individual packaging easy. Apply a little sesame oil to the inside of the gloves, and the Yakbap won’t stick to your hands. Cut the Yakbap into bite-sized pieces and wrap each piece with your gloved hands. This makes them convenient to eat and easy to store. Store the Yakbap in the freezer and reheat in the microwave whenever you crave it for a taste just like freshly made.
